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Food Handlers Assessment Test Answers

What is the best way to prevent poor food safety?

Answer: Employee Training is the best way to prevent poor food safety?

 

Which one of the following situations would most likely promote bacterial contamination?

Answer: Touching raw chicken and then cooked chicken without changing gloves.

 

A food handler’s duties regarding food safety include all of the following practices except:

  • Prevention of food contamination
  • Periodically test food for illness-causing microorganisms
  • Handle, transport, and store food safely
  • Dispose of food that poses a potential threat to human health

 

Minor violations may be granted upwards of _______ days for correction.

Answer: Minor violations may be granted upwards of 90 days for the correction

 

All of the following are time/temperature control for safety food (TCS) except:

  • Eggs and most dishes made with them
  • Cooked vegetables and pasta
  • Raw seed sprouts and soy products
  • Processed garlic oil mixtures

 

Whenever a trap has sprung and caught a pest, you will want to:

Answer: Check for biological contamination from blood and dispose of any possibly contaminated foods.

 

Which of the following is not covered by the health codes

Answer: personal hygiene of customers

 

What is the most direct cause of customer loyalty?

Answer: High food safety standards is the most direct cause of customer loyalty.

 

Normally the establishment has up to _______ days to correct detected violations.

Answer: Normally the establishment has up to 10 days to correct detected violations.

 

All of the following are the most common critical control points (ccps) except:

Answer: Customer service

 

Food preservation does all of the following except:

Answer: Promotes the growth of microorganisms.

 

Local health codes establish requirements for all of the following subjects except:

Answer: Price Controls

 

_______ are the items of food handling most likely to be vulnerable to hazards.

Answer: Critical Control Points Are the items of food handling most likely to be vulnerable to hazards

 

A food handlers duties regarding food safety

  • Prevention of food contamination
  • Periodically test food for illness causing microorganisms
  • Handle, transport, and store food safely
  • Dispose of food that poses a potential threat to human health

 

One of the most important reasons for using only reliable water sources is to reduce:

Answer: One of the most important reasons for using only reliable water sources is to reduce the number of parasites, such as Cyclospora Cayetanensis, that can infest foods.

 

It is important that all wooden utensils be:

Answer: It is important that all wooden utensils be made of maple or close-grained hardwoods.

 

A food safety policy is a statement that lists

Answer: A food safety policy is a statement that lists the manner in which an establishment will maintain a food-safe environment.

 

The presence or growth of microorganisms is a type of

Answer: The presence of microorganisms is a form of chemical hazard.

 

Food surfaces and equipment are not fully cleaned and sanitized until

Answer: Food surfaces and equipment are not fully cleaned and sanitized until they have been allowed to air dry completely.

 

All of the following are time/temperature control for safety food except:

  • Eggs and most dishes made with them
  • Cooked vegetables and pasta
  • Raw seed sprouts and soy products
  • Processed garlic oil mixtures

 

Which of the following is not a safe food-handling practice?

Answer: Tasting baked chicken after it is fully cooked

 

If using time as public health control, all of the following apply except:

 

All of the following are common pests found in food service establishments except _______.

Answer: Weevils

 

A food worker suspects there are mice in the food establishment

Answer: Gnaw marks on a box

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